Contents
Academic literature on the topic 'Health aspects of Food additives'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Health aspects of Food additives.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Health aspects of Food additives"
1
Livak, P. Y., V. I. Tereshchenko, Yu V. Polukhin, and V. V. Viatokha. "On the healthy lifestyle of citizens in the context of the use of sugar supplements and their impact on human health." Scientific Journal of National Pedagogical Dragomanov University. Series 15. Scientific and pedagogical problems of physical culture (physical culture and sports), no. 7(138) (July 27, 2021): 73–77. http://dx.doi.org/10.31392/npu-nc.series15.2021.7(138).15.
Full textAbstract:
The article examines some aspects of the use of sugar substitutes in food in the context of their impact on the health of citizens. Given that food additives, and especially sugar substitutes, have become an integral part of most foods, the question arises as to their impact on the health of consumers of these foods. Literature data and interviews of specialists in the field of production and use of food additives were studied.
 Classifications of food additives provided by the legislation of Ukraine in the context of their influence on physicochemical, organoleptic properties, shelf life and other qualitative characteristics of food products are carried out. Particular attention is paid to the possible harmful effects of sugar supplements on human health. Of these series, dyes that should be avoided for use by children are singled out.
 The conclusion and recommendations on the adequate use of food additives-sugar substitutes in food in order to prevent their harmful effects on the health of citizens of Ukraine.
2
Merkx, Stephan. "Control of Additives." Engineering Plastics 3, no. 2 (1995): 147823919500300. http://dx.doi.org/10.1177/147823919500300207.
Full textAbstract:
The European Commission has been working on the harmonization of food contact regulations of the individual EU Member States for over two decades. Harmonization has been achieved in the area of regenerated cellulose film and ceramics and for some aspects of plastics. A considerable amount of food contact legislation is still to be formulated and there is enough reason to look back at the achievements in the field of Community food contact legislation, and to learn from the experience gained so far. The legislative system for plastics food contact materials as it has been developed so far is becoming very sophisticated and it must be feared that it is going to lose touch with reality. Regulations are getting tougher and more specific whilst the quality of plastics food contact materials is continuously improving as a result of constant progress in plastics technology. This paper describes the position of additives in plastics - an area still to be harmonized - and gives recommendations on how future Community food contact legislation on additives in plastics could be formulated taking into account aspects of practicability and enforceability, without compromising public health.
3
Merkx, Stephan. "Control of Additives." Polymers and Polymer Composites 3, no. 2 (1995): 137–41. http://dx.doi.org/10.1177/096739119500300207.
Full textAbstract:
The European Commission has been working on the harmonization of food contact regulations of the individual EU Member States for over two decades. Harmonization has been achieved in the area of regenerated cellulose film and ceramics and for some aspects of plastics. A considerable amount of food contact legislation is still to be formulated and there is enough reason to look back at the achievements in the field of Community food contact legislation, and to learn from the experience gained so far. The legislative system for plastics food contact materials as it has been developed so far is becoming very sophisticated and it must be feared that it is going to lose touch with reality. Regulations are getting tougher and more specific whilst the quality of plastics food contact materials is continuously improving as a result of constant progress in plastics technology. This paper describes the position of additives in plastics - an area still to be harmonized - and gives recommendations on how future Community food contact legislation on additives in plastics could be formulated taking into account aspects of practicability and enforceability, without compromising public health.
4
Peighambardoust, Seyed Hadi, Zohreh Karami, Mirian Pateiro, and José M. Lorenzo. "A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications." Biomolecules 11, no. 5 (2021): 631. http://dx.doi.org/10.3390/biom11050631.
Full textAbstract:
Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.
5
Donets, I. M., H. A. Yeroshenko, A. S. Hryhorenko, K. V. Shevchenko та O. V. Kinash. "IMPACT OF SODIUM NITRITE AND PONСEAU 4R ON RESPIRATORY SYSTEM: THEORETICAL GROUNDING AND SIGNIFICANCE". Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 21, № 4 (2021): 173–77. http://dx.doi.org/10.31718/2077-1096.21.4.173.
Full textAbstract:
Nowadays, food industry is growing quite rapidly. Today food industry uses hundreds of food additives in order to obtain new products and achieve certain technological goals. In most European countries, food industry applies more than 540 known food additives; in the United States their number, including the corresponding mixtures, exceeds 1.500, in Russia – 450 positions, in Ukraine until 2019, 300 food additives were allowed to be applied. At present, a large number of complex food additives are getting more and more in use. They are the mixtures of additives for a single peculiar or different technological purpose. The main requirement for food additives is their safety, non-toxicity, non-carcinogenicity, non-mutagenicity, no teratogenic effects (on the foetus) and no allergic effects. The safety of a food supplement depends on its dose, i.e., the amount of food additive substance that enters the body per day. Dangerous dietary supplements that should be avoided include sodium nitrite, monosodium glutamate, and ponceau 4 R. These supplements are strictly prohibited in many countries because of their potential risks and fatal outcomes for the human health. In recent years, the consumption of food supplements has increased significantly, therefore the study of the effects of sodium nitrite and ponсeau 4R on the respiratory system is one of an urgent clinical and dietary problem. The aim of this study is to highlight the theoretical aspects of the effects of sodium nitrite and ponceau 4 R on the respiratory system, as well as to collect, analyse and synthesise literature data on the issue of food additives and their detrimental effect on human health. Numerous studies show that consumption of sodium nitrite and ponceau 4 R increases the potential risk of cancer, diabetes, lung disease, and Parkinson's and Alzheimer's disease. These supplements increase the hyperactivity of children; they can also provoke allergic reaction and cause anaphylactic shock, or trigger asthma attacks or breathing problems in people with aspirin intolerance, therefore, the study of the effects caused by food additives is appropriate, clinically and socially relevant.
6
Lyabin, Mikhail, Margarita Postnova, and Alexey Bolkunov. "Comparative Analysis of the Market of Food Supplements in Russia, USA and China." Natural Systems and Resources, no. 1 (October 2019): 11–20. http://dx.doi.org/10.15688/nsr.jvolsu.2019.1.2.
Full textAbstract:
This article is devoted to theoretical research of the market of food additives in Russia, the USA and China. The concept of food additives, their features, as well as aspects of the development and market conditions of food additives, such countries as Russia, China and the United States. The concepts of food ingredients and food stabilizers are specified. The use of micro-credits for the production of the main groups of food products is revealed. It shows the location of the largest markets for food additives in the countries studied, and describes in detail the benefits of importing food additives. Answers are found to the questions why domestic producers of food ingredients, in many cases, can not compete with foreign firms either in the nomenclature or in terms of production of a larger number of classes of food additives; and how the raw material category contributes to the optimization of production technology. The reasons complicating this competition are specified. The event, which became a “marker” for the food additives industry in 2014, is mentioned. Official definitions of food additives are disclosed, according to DSHEA (Law on health and education of food additives). The clarification is given due to what is carried out to ensure the growth of the market, and in what directions will develop Russian production in the near future.
7
Sanna, Daniele, and Angela Fadda. "Waste from Food and Agro-Food Industries as Pigment Sources: Recovery Techniques, Stability and Food Applications." Nutraceuticals 2, no. 4 (2022): 365–83. http://dx.doi.org/10.3390/nutraceuticals2040028.
Full textAbstract:
This review discusses the innovative recovery techniques, the stability and the potential applications of pigments attainable from food waste and agro-food industries. It also discusses the effects of the extraction method on the chemical characteristics of the extracted pigments. The main pigment classes, namely anthocyanins, betalains, carotenoids and chlorophylls, are described with a focus on their beneficial health effects, antioxidant properties and chemical stability. The potential applications as food additives are also discussed, taking into account the legislative aspects of their usage, the stability in food matrices and the improvements of food nutritional and organoleptic quality.
8
Gałkowska, Dorota, Kamila Kapuśniak, and Lesław Juszczak. "Chemically Modified Starches as Food Additives." Molecules 28, no. 22 (2023): 7543. http://dx.doi.org/10.3390/molecules28227543.
Full textAbstract:
Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed.
9
Rodionova, N. S., Tatiana V. Alekseeva, V. Yu Kustov, E. S. Popov, and Yu O. Kalgina. "ASPECTS OF OBTAINING FORMS OF SOLUBLE ORGANIC CALCIUM FROM THE EGGSHELL." Hygiene and sanitation 97, no. 8 (2018): 762–66. http://dx.doi.org/10.18821/0016-9900-2018-97-8-762-766.
Full textAbstract:
Introduction. The shell of chicken eggs has long been used as a natural source of calcium in various food, feed, and pharmaceutical industries. There is a perspective to obtain soluble forms of calcium from the eggshell in the form of ascorbates, citrates, lactates, used in food technology as food additives that are obtained chemically. To date, the volume of eggshell produced in Russia is about 215 thousand tons per year, but the solubility of calcium from the shell is low, which does not allow the widespread use of this by-product of domestic production. One of the ways to increase the solubility of calcium can be considered the application of the process of mechanoactivation of the shell. The purpose of the study was to investigate the effect of the disintegration-wave action on the solubility of calcium shell eggs in organic acids in order to obtain soluble forms of ascorbates, lactates, and citrates. Methods. The prepared shell of chicken eggs was milled on a disintegrator of the FED “Cedar 3601” grade and placed in solutions of organic acids until the calcium concentration values, determined by atomic-emission spectrometry with inductively coupled plasma (AES-ISP) using an Optima 2000 atomic emission spectrometer DV (Perkin Elmer) became constant. Results. The existing data on the effect of mechanoactivation on the process of increasing the solubility of substances are analyzed. The effect of the disintegration-wave action on the solubility of the eggshell in organic acids is studied. Discussion. The disintegration-wave action was found to have a significant effect on the solubility of the eggshell eggs in citric lemon, ascorbic and lactic acids. The greatest effect of mechanoactivation was established to be achieved with a two- or three-fold disintegration-wave action. The maximum solubility was observed at pH = 2.0-3.0. The maximum solubility was observed when dissolved in ascorbic acid at 90°C, and in lactic and citric acids - at 60°C. Conclusion. Soluble forms of calcium obtained in the form of ascorbates, citrates, lactates, can be used in food technology as food additives. The application of the method of disintegration-wave action on the eggshell was established to increase the solubility of calcium in it. There are determined optimal settings, at which the maximum achievable values of calcium concentrations in systems are reached.
10
Sugijanto, Noor Erma Nasution, Juni Ekowati, Heinrich Dengi, et al. "The Improvement of Food Additives and Good Food Production Method Knowledge on Sumba Island." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 7, no. 2 (2022): 332–41. http://dx.doi.org/10.33084/pengabdianmu.v7i2.2783.
Full textAbstract:
In order to ensure good health and well-being in the community during the pandemic, especially in the food business in Sumba, several problems for MSME partners have been identified, namely related to food production, consumption, and misunderstanding of regulations in the food and beverage business which can be a problem for the health community. The solutions offered to overcome these problems are training in webinars and talk shows on Food Business Production Orders; Knowledge of Food Additives; Good Food Production Methods; Household Food Industry Product Licensing (CPPB-IRT); and Simple Marketing for the Food Business. This community service aims to improve MSMEs' quality and business capacity on Sumba Island, which is increasing and has become a model for similar MSME communities because they have not received similar guidance from any agency. The pre and post-test analysis results showed an increase in knowledge, especially on aspects of the types of food that were not allowed to receive SPP-IRT, food coloring, permitted food additives, how to get Halal certification, and spot tests to find out hazardous materials. The implementation evaluation showed that more than 58% stated that the material was acceptable. More than 99% stated that the registration was carried out well. For delivering materials and discussions, 99% said they were delighted. This webinar activity concludes that the material topics have been as needed, there is an increase in partner knowledge, and the implementation has been carried out well, based on pre-post test evaluation data and evaluation of the implementation of activities agency.